Enzytech, Ltd.

Other

Opta Food Ingredients, Inc.

Arthur J McEvily

Akiva T Gross

Radha Iyengar

Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.

Compositions and methods for inhibiting browning in foods

Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.

Compositions and methods for inhibiting browning in foods and beverages

Resorcinol derivatives are disclosed as inhibitors of enzymatic browning in foods and beverages such as shrimp, apples, fruit juices and wines.

Compositions and methods for inhibiting browning in foods using

A protease-free composition and method for producing it is disclosed. The protease-free composition inhibits the enzymatic and non-enzymatic browning of foods and beverages susceptible to browning, such as shrimp, mushrooms and wines. A method for inhibiting browning using the protease-free extract is described.

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Weston, MA, United States of America

Arthur J McEvily